This rainbow chard pie with garlic will pop right off your plate! Not only does it look colorful, but it also tastes delicious!
For 4 people, preparation time 30 minutes, waiting time 2 hours
Ingredients
- 275 g flour + some extra
- 180 g (vegan) butter, cold and cubed
- 2 bunches of chard with thin stems in different colors
- 350 g silken tofu
- 2 tbsp nutritional yeast flakes
- 1 tbsp lemon juice
- 6 white tip radishes
- 2-3 sprigs of thyme.
Extra needed:
- cling film
- baking tray with raised edges, lined with baking paper or greased rectangular cake pan with loose bottom of 20×50 cm
- food processor
Read also: 'Recipe:tomato pie with almonds and leek'
Preparation
- In a large bowl, mix the flour with ½ teaspoon of salt. Add the butter cubes and rub them into the flour with your fingertips until a crumbly dough forms. Make a dimple in it
center and pour in 100 ml of cold water. Knead into a cohesive dough; add more flour if dough is too sticky or water if too dry. Form into a ball and let the dough, wrapped in cling film, rest in the fridge for 30 minutes.
- Roll out the dough on a floured work surface into a rectangular piece of 20×50 centimeters. Fold the cloth (like a tea towel) in thirds. Turn the dough one turn (90°), roll out again and fold in thirds again. Wrap the dough again in cling film and let it rest for another 30 minutes in the fridge.
- Preheat the oven to 200°C.
- Roll out the dough again into a rectangular shape, slightly larger than the cake tin. Line the bottom and edge of the tin or baking tray with it, trim the overhanging dough. Poke holes here and there with a fork (against bulging). Refrigerate until ready to use.
- Wash and dry the Swiss chard, remove stiff stems or parts.
- Pure the tofu with the yeast flakes, 2 tablespoons olive oil, the lemon juice, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper in the food processor until smooth.
- Pour the mixture on the dough in the mold. Top the tofu filling with the Swiss chard, but keep a handful aside.
- Put the tin on a rack in the middle of the oven and bake for 25-30 minutes until the dough is set and the filling is firm and golden brown. Let cool on a rack. Only then remove the cake tin (if necessary, first cut it along the edge with a knife).
dough loose).
- Slice the radishes (this is easiest on a mandoline). Strip the thyme leaves. Garnish the cake with the radish, the reserved Swiss chard and the thyme.
Recipe and image:BeeldigBeeld/Stockfood
